• Capital: Vienna
• Population: about 8.8 millions
• Area: 83 879 km²
• Currency: Euro

For my Austrian recipe I made Wiener Schnitzels. Wiener Schnitzels are thin pieces of veal or pork battered and fried. I made my Schnitzels with a German inspired cucumber salad. Both recipe follow!

Wiener Schnitzels and cucumber salad

Ingredients:

• 2 pork cutlets
• 2 eggs
• 1 1/2 cup flour
• 1 1/2 cup breadcrumb
• Canola Oil for frying
• 1 lemon
• 5 small cucumbers
• 3 tablespoons dill
• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar

Directions:

First, prepare all the ingredients. Crack and beat the eggs in a bowl, measure the flour in a bowl and the breadcrumbs in another one. Chop the dill, finely slice the cucumbers. Measure the vinegar and the sugar. Cut the lemon in wedges. Pound the pieces of pork using a heavy pan or a rolling pin until they are 1/2 inch thick.

Now assemble the salad. Put the cucumbers in a large bowl. Mix the vinegar, the sugar and the dill and pour over the cucumbers. Add salt and pepper and let rest until ready to eat.

In a large dutch oven, heat 1/2 inch of oil until very hot on high heat. Add salt and pepper to the flour.

Coat the pork in flour, dip it fully in the eggs and then coat it with breadcrumbs. Repeat with the second cutlet. Put the cutlets in the hot oil and cook 3 minutes on each side or until golden  brown.

Serve with the cucumber salad.

Guten appetit!